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Homemade bread with yogurt whey

Like · Reply · 3 · 8 hrs

Carol Larson Wardlow It's in my head, so bear with me. Warm 2 cups of whey to 105-110 degrees ( you are a yogurt maker so you have a thermometer, right!) Pour two packets if instant dry yeast into it, swirl it around a bit and let it sit. In a large bowl or a mixer with a dough hook, add 7 cups of bread flour. (I like King Arther.) Add 2 1/2 tsp. salt, 1 1/2 TB shortening and 3 TB honey. By now, your yeast will be dissolving and getting puffy/active, so dump all the whey/yeast in now. Knead well, it will be a soft dough that should barely stick to your bowl ( in breadmaking this is where it gets tricky, your flour might be super dry or the air might be humid, so add warm water or additional flour accordingly.) I knead it until I get " stained glass windows" which is how I was taught- you take a small piece of dough and pull it gently like a pancake outwards to try and make a window that barely breaks into a hole. You're done with the first knead. Lay your dough in a warm draft free place to proof, it will double. (I have heard a lot of people use their IP for this, on the yogurt setting!) When it has doubled ( about an hour usually) then take it out, divide it in half, knead it a bit to form loaves and set in a greased loaf pan for a second rise, which will be again, in a warm place, until doubled again (should take only 30 minutes.) Bake in a 350 degree oven for 30 minutes. Carol Larson Wardlow It's in my head, so bear with me. Warm 2 cups of whey to 105 to 110 degrees ( you are a yogurt maker so you have a thermometer, right!) Pour two packets if instant dry yeast into it, swirl it around a bit and let it sit. In a large bowl or a mixer with a dough hook, add 7 cups of bread flour. (I like King Arther.) Add 2 ½ tsp. salt, 1 ½ TB shortening and 3 TB honey. By now, your yeast will be dissolving and getting puffy/active, so dump all the whey/yeast in now. Knead well, it will be a soft dough that should barely stick to your bowl ( in breadmaking this is where it gets tricky, your flour might be super dry or the air might be humid, so add warm water or additional flour accordingly.) I knead it until I get " stained glass windows" which is how I was taught- you take a small piece of dough and pull it gently like a pancake outwards to try and make a window that barely breaks into a hole. You're done with the first knead. Lay your dough in a warm draft free place to proof, it will double. (I have heard a lot of people use their IP for this, on the yogurt setting!) When it has doubled ( about an hour usually) then take it out, divide it in half, knead it a bit to form loaves and set in a greased loaf pan for a second rise, which will be again, in a warm place, until doubled again (should take only 30 minutes.) Bake in a 350 degree oven for 30 minutes.

Like · Reply · 10 · 8 hrs

Natalie White

Like · Reply · 8 hrs

Angela L. Grigsby Awesome thank you so much Carol! I appreciate it!

Like · Reply · 7 hrs

Renee Bren me too..thanks for sharing!

Like · Reply · 6 hrs

Harriet Johnson McDaniel Lori Tucker Reed you need to try this recipe and the yogurt too!

Like · Reply · 5 hrs

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